Directions

1.) Put eggplant into a colander, sprinkle with about 3 tbsp salt, and toss to coat well. allow to drain for 1 hour
to extract warter and any bitterness. Rinse eggplant and
pat dry with paper towels.
2.)Meanwhile, heat 2 tbsp. of the oil in a large, heavy skillet over medium-high heat. add bread crumbs and
cook stirrring, until golden 2-3 minutes. Transfer to a
bowl and set aside.
3.)Wipe out skillet, add remaining 1 cup oil and heat over medium-high heat. add half of the eggplant and cook, stirring often, until golden, 8-10 minutes. Transfer eggplant with a slotted spoon to a large bowl and season to taste with salt. Repeat process with the remaining eggplant.
4.)Cook pasta in a large pot of boiled salt water until al dente, 12-15 min. Add red pepper flakes to red sauce in a small pot and warm over medium heat, 4-5 miunutes. Drain pasta in a colander and add to bowl with eggplant. Add tomato sauce. ricotta and bread crumbs and toss well. Serve sprinkled with parmigiano.

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